Go Back
bestfeed

Crispy Herbed Goat Cheese

Indulgent goat cheese medallions coated in crispy panko breadcrumbs and infused with fresh herbs. This elegant appetizer combines creamy cheese with a golden crust for a perfect balance of textures and flavors.  
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 2 hours 25 minutes
Servings: 8 medallions (serves 4)
Course: Appetizers
Cuisine: French-inspired
Calories: 275
Ingredients Method Notes

Ingredients
  

  • 9 oz goat cheese log softened
  • ½ teaspoon fresh rosemary finely chopped
  • ½ teaspoon fresh thyme finely chopped
  • 1 tablespoon honey
  • ⅓ cup flour gluten-free or regular
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • 1 egg
  • 1 tablespoon milk
  • ⅔ cup Panko breadcrumbs
  • ½ teaspoon garlic powder
  • 2-3 tablespoons avocado or olive oil

Method
 

  1. Prepare the Cheese Mixture
  2. Mix the softened goat cheese with the finely chopped rosemary, thyme, and honey in a medium bowl until thoroughly combined. The herbs should be evenly distributed throughout the cheese to ensure consistent flavor in every bite.
  3. Form the Cheese Log
  4. Place the cheese mixture onto a sheet of wax paper and roll it into a uniform log shape. Use the wax paper to help shape the log evenly while keeping your hands clean. Twist the ends of the wax paper to secure the shape.
  5. Chill Until Firm
  6. Place the wrapped cheese log in the freezer for 30 minutes or in the refrigerator for 2 hours. This crucial step ensures the cheese is firm enough to cut into medallions without losing its shape.
  7. Slice the Cheese
  8. Remove the hardened cheese log from the refrigerator or freezer and unwrap it. Using a sharp knife, cut the log into 8 even medallions, about ½-inch thick each.
  9. Set Up Breading Station
  10. Prepare three separate bowls for the breading process. In the first bowl, combine flour, salt, and pepper. In the second bowl, whisk together the egg and milk until well blended. In the third bowl, mix the Panko breadcrumbs with garlic powder.
  11. Bread the Medallions
  12. Coat each cheese medallion first in the flour mixture, ensuring complete coverage. Next, dip it into the egg wash, allowing excess to drip off. Finally, press it into the Panko mixture, making sure the breadcrumbs adhere to all sides.
  13. Heat the Oil
  14. In a large skillet, heat the avocado or olive oil over medium heat until shimmering but not smoking. The oil should be hot enough that a breadcrumb sizzles when dropped in.
  15. Fry the Medallions
  16. Cook the breaded medallions in batches of 4 to avoid overcrowding the pan. Fry for 1-2 minutes per side until golden brown and crispy. Be careful not to cook too long as the cheese may start to melt excessively.
  17. Drain and Serve
  18. Remove the fried medallions and place them on paper towels to absorb excess oil. Serve immediately while hot, drizzled with additional honey and garnished with fresh herbs if desired.

Notes

  • For best results, use a high-quality goat cheese that isn't too soft. The firmer the initial cheese, the easier it will be to work with. You can prepare the cheese log up to 24 hours in advance and keep it refrigerated until ready to slice and cook. These medallions pair beautifully with a simple green salad, fig jam, or a drizzle of balsamic glaze. For a gluten-free version, ensure you use certified gluten-free flour and breadcrumbs.